Cardamom and coffee blondies
These one-bowl blondies are a quick and easy way to spice up your cookie plate this year.
Cardamom and coffee blondies
Time: About 30 minutes, mostly activ
e
Yield: 16 medium-sized pieces.
12 Tbsp butter (1 1/2 sticks)
250 g (1 cup) light brown sugar, firmly packed and slightly domed
55 g (¼ cup) granulated sugar
2 tsp vanilla extract
1 egg
3 Tbsp brewed espresso (decaf or regular)
200 g (1½ cups) all-purpose flour
1½ tsp baking powder
¾ tsp salt
1 scant tsp ground cardamom (measure out a teaspoon and then knock a tiny bit out to avoid any bitterness)
Preheat the oven to 350.
In a large mixing bowl, melt the butter halfway so that it has some shape left, but is beginning to pool on the bottom (this usually takes about 45 seconds- 1 minute on high in our microwave).
Add the sugars, vanilla extract, egg, and espresso and mix well.
Add the dry ingredients and mix until no streaks or lumps remain.
Pour into a 9x9 baking pan that has either been greased with more butter or lined with parchment allowing an overhang so you can get the blondies out more easily.
Bake for 20-24 minutes, until the blondies are set and springy in the middle.
Notes:
I used decaf espresso because the last thing my energetic kids needs is caffeine. If you don’t have those concerns, feel free to use regular espresso. If you don’t have an espresso maker, strong coffee will do in a pinch, but I recommend heading to your local coffee place and ordering a double shot of espresso to bring home for this recipe.
If you prefer a more cake-like texture and subtler flavor, add a second egg to the batter. You end up with a lighty spicy and sweet cake with an airier crumb. Using a single egg yields a denser, more brownie-like consistency and much stronger flavor.